Roasted Salmon with Garlic-Ginger Rice and Broccoli

Tender roasted salmon and crisp-tender broccoli served alongside fragrant brown rice infused with garlic and ginger, all brought together with a savory tamari-sesame dressing. This complete meal is perfect for meal prepping and reheating.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 3
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $7.73/serving

Dietary

• Dairy-Free
• Soy-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• roast
• stir-fry
• quick
• healthy
• budget-friendly

Ingredients

• 1.125 pound salmon fillets (about 3 fillets, 6 ounces each)
• 3 cup broccoli florets
• 1.5 cup brown basmati rice (uncooked)
• 1 yellow onion (medium, finely chopped)
• 2 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 2 tablespoon olive oil (divided)
• 3 tablespoon tamari (soy-free soy sauce)
• 1.5 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon granulated sugar
• 1.25 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook 1 1/2 cups brown basmati rice according to package directions or in a rice cooker while you prepare the other ingredients.
3. While rice cooks, finely chop 1 yellow onion, mince 3 cloves garlic, and grate 2 tablespoons fresh ginger.
4. In a small bowl, whisk together 3 tablespoons tamari, 1 1/2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the sauce.
5. Line a baking sheet with parchment paper. Place the 3 salmon fillets on one side and 3 cups broccoli florets on the other. Drizzle salmon and broccoli with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Roast for 12-15 minutes, or until the salmon is cooked through and the broccoli is tender-crisp.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped yellow onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until softened.
8. Add the cooked rice to the skillet with the sautéed aromatics. Pour half of the prepared sauce over the rice mixture and stir to combine.
9. Divide the seasoned rice, roasted broccoli, and salmon among three meal prep containers. Drizzle remaining sauce over salmon and broccoli before sealing.

Notes

Leftovers can be reheated in the microwave. Store individual components separately for best texture.

Nutrition (per serving)

• Calories: 505
• Protein: 39.5 g
• Carbohydrates: 49.6 g
• Fat: 25.1 g
• Fiber: 8 g
• Sodium: 750 mg
• Saturated Fat: 4.1 g
• Sugar: 5.2 g
• Cholesterol: 105 mg